Bulgarian Moussaka
A comforting Bulgarian classic with potatoes, seasoned ground meat and a golden yogurt-and-egg topping.
Serves 8
Ingredients
Main
- 1 kgPotato, cut into cubes
- 500 gGround meat
- 75 gOnion, finely chopped
- 100 gCarrot, grated
- 2 pieceGarlic, cloves; germ removed
- 40–50 mlCooking oil
- 1 tbspPaprika
- ½ tspBlack pepper
- 1 tbspSavory
- Salt, to taste (optional)
Topping
- 250 gYogurt
- 3Egg
- 10 gFlour
- Salt, to taste (optional)
Equipment
- Baking dish
- Frying pan
- Oven
- Grater
- Mixing bowl
- Whisk
Method
Cut the potatoes into cubes and place them in a baking dish.
Finely chop the onion, grate the carrot and remove the germ from the garlic cloves.
Heat the oil in a pan. Add the onion, followed by the carrot and garlic, and sauté.
Add the ground meat and cook until done. Add the black pepper and savory.
Add the paprika and cook for only 10–15 seconds. Add water immediately afterwards to prevent the paprika from burning.
Pour the meat mixture over the potatoes. Mix well and level the mixture. Add enough water to reach approximately halfway up the potato and meat mixture. Add salt if desired.
Bake at 180–200°C until the potatoes are tender.
Whisk the yogurt, eggs, flour and salt until smooth.
Pour the topping evenly over the moussaka.
Return to the oven and bake until the topping is golden.
Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.